America's Top 5 Chocolate Candy Brands

Often referred to as the sweetest satisfaction of mankind, Chocolate candy is one of the top sellers in America after a long time before enjoying it. Chocolate was discovered by Mayans of the Yucatán Peninsula, in México about 2,600 years ago or so, as evidence found in ruins suggest.

When the Aztecs arrived to the Valley of Mexico, the term chocolate was coined, derived from its Náhuatl name. However, chocolate was only prepared as a beverage or chewed as cacao bean. In this period of history, the World's Finest Chocolates were totally out of scope.

Chocolate candy was taken to Europa by the hand of conqueror Hernán Cortés, who introduced it to Spain in the 16th century. It was not until the next century when it got back to New England, after the first British settlements overseas, although it is possible that American Native tribes knew how to get ready chocolate beverage.

The following centuries saw the increase of candy manufacturers introducing some of the finest brands, such as Hershey chocolate, Ghirardelli chocolate, Nestle chocolate and Lindt Chocolates, just to name a few.

It was while the 19th century when the World's Finest Chocolates would be manufactured following a period of industrialization. The Switzerland chocolate company Lindt & Sprüngli was founded in 1845, producer of the world-famous Lindt Chocolates.

Later Nestlé, other Switzerland Company, joined to the speculation manufacturing sweeteners in 1866, but Nestle chocolate candy and other food products began to be distributed in all of Europe and America colse to the turn of the century.

As chocolate candy became more popular and thorough worldwide, more companies were established, and many others disappeared shortly after. In the United States, the pioneer was Ghirardelli Chocolate Company, founded in 1852. Ghirardelli chocolate was the first American brand.

Milton S. Hershey founded the Hershey Chocolate company after visiting the Columbian Exposition. Hershey sold his previous Lancaster Caramel Company, but retained the possession to yield American chocolate products. Hershey chocolate was just the starting of one of the most prosperous company in the United States.

Along with Lindt Chocolates, Nestle chocolate, Ghirardelli chocolate, and Hershey chocolate, Mars is the other brand of chocolate candy sharing the top five as producer of some of the World's Finest Chocolates.

The American company Mars Incorporated was founded by Frank C. In 1920 which specialized in a chocolate candy bar with caramel, internationally known as the Mars Bar, and his son and wife industrialized the famed chocolates M&M's.

Different brands from different origins, the top chocolate candy brands are manufactured in America, beloved by consumers for about one hundred years, and ahead of other chocolate products distributed or produced in the United States, a nation that exports today the World's Finest Chocolates all over the world.

America's Top 5 Chocolate Candy Brands

Wayne Rooney Skills

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Temper Yourself - Homemade Chocolate Candy for Valentines Day!

Homemade chocolate candy for Valentines Day is even more thoughtful and extra than the waxy, store bought heart shaped box. Creating your own treats is easy, quick and fun. It's something the children love to do, and adults come to be children when working with chocolate.

It's not as easy as just melting chocolate. To make your own candies or chocolate coated sweets, the chocolate must return to its hard, crunchy state at room temperature.

Have you ever melted chocolate to disastrous results? Most people have. A poor melting course will return rough, grainy chocolate or soupy brown liquid that never returns to its normal state.

Chocolate must be melted in a very definite way called tempering. Tempering chocolate correctly assures that it will be hard like a candy bar, or stick to items like a chocolate covered pretzel. Homemade chocolate candy for Valentines day Must be done this way.

From a science and chemical standpoint, chocolate is a very complicated item. When heated, the crystalline buildings of the chocolate changes. When cooled, the buildings changes again. Tempering chocolate means melting it to a strict temperature, then slowly cooling it back to room temperature without damage to the chemical buildings of the chocolate. Otherwise, it will never recover.

The white spots you see on your candy bar are called bloom. When your chocolate has been left in a warm moist place, then cooled, you'll see those white spots. This is called bloom. Blooming chocolate is not ruined, and tastes the same, but the buildings of the candy has taken on moisture, production it visually unappealing. It's not dangerous, just ugly.

Chocolate can also get moldy, as the water content will allow fungus to grow. Expired bags of chocolate chips left in your refrigerator will grow the blue/green mold very quickly. Chocolate can go rancid when their fats hydrolyze, taking on moisture.

Chocolate can burn. The milk solids in milk chocolate will begin to break down and burn at 130F (54C) and start to look grainy as if person has added sand. You can never mend this mistake.

Thank goodness that chocolate melts as unmistakably as it does. The fact that your mouth is 98F (36C) is what makes candy for Valentines Day so perfect. Chocolate will melt at 90F (32C), and the warm moist environment of your palate allows maximum enjoyment of this complicated treat.

However, to correctly temper chocolate so that it melts and returns to its former state at room temperature, the chocolate must be melted to a strict 110F (43C). This is the optimum temperature to relax the crystal buildings of the chocolate without destroying it.

All your homemade chocolate should begin with chips or pieces of chocolate that are the same size to allow for consistent melting. It's easiest to operate the temperature over a duplicate boiler using an instant read digital thermometer.

A duplicate boiler uses softly simmering water in a sauce pan with a metal bowl fitted inside that is at least twice the size of the pan below. Hot moisture or steam that escapes from the sauce pan cannot fold its way onto the chocolate if the bowl is much larger. Moisture in chocolate will cause it to seize and turn to mud.

Melt any determination of chocolate to 110F (43C), and keep an added 1/3 of that determination aside to seed the homemade chocolate later. If you use 1 cup of chips to melt, have an additional one 1/3 cup to seed. If you use 30 grams of chocolate, have 10 grams to seed.

Once the chocolate reaches the target temperature, quickly add the seed chocolate and stir until all is melted to a smooth, shiny consistency.

The former whole of melted chocolate will take on the crystalline characteristics of the room temperature seed chocolate added to it. It will give the melted chocolate something to aspire to, to come to be like its brother in the former state.

This correctly tempered chocolate can now be used to make shapes, pour into molds, dip marshmallows or pretzels into, or top cupcakes and petit-fours. You'll have to work quickly, because the goal of this homemade chocolate is to come to be stiff at room temperature again.

If the chocolate that you're using for candy for Valentines day starts to stiffen before you're closed working, just return it to the duplicate boiler for 10 to 20 seconds to raise the temperature softly.

Tempering chocolate is a easy task that can be quickly mastered and used to express your love, have fun with your children, or just give yourself a deserved snack.

Temper Yourself - Homemade Chocolate Candy for Valentines Day!

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Two Crunchy, Crispy dessert Pizza Dough Recipes

Whether you are celebrating the holidays or you just want to make some appetizing snacks and treats for your family, you will find that dessert pizza is truly a treat. It is not one that many forget about very fast either. In fact, when you serve these two crunchy crispy dessert pizza dough recipes to make your own homemade fruit or candy pizza everybody will want in on the fun.

Have Fun with Pizza Recipes

You and your family can have fun while you learn to make your own dessert pizza dough. You can contain any types of appetizing fillings and toppings you desire. For instance, you can contain different types of candies, cookies, and brownie ideas. Add those things that your family most enjoys eating while snacking when you make dessert pizzas.

Dessert pizzas are so very easy to make that you can allow your children to make their own personalized snack pizzas. everybody can use the same pizza dough and then add the types of goodies they personally prefer. When you reconsider allowing them to make their own, things are so much easier on you when it comes to establishment something so easy to make.

Experiment with these Crunchy Crispy dessert Pizza Dough Recipes

Now is a great time to experiment with these 2 different types of dessert pizza dough recipes. Fill them full of mouthwatering fillings and then drizzle a delightfully sweet topping on the whole thing.

Recipe for Chocolate Crispy Pizza Dough

What You Need

• 2 cups powdered sugar
• ½ stick butter or margarine
• 2 cups crunchy peanut butter
• 4 cups crispy rice cereal

How to Make It

Prepare a large pizza pan by lightly applying cooking spray to preclude sticking.

Using a large mixing bowl, add the powdered sugar, butter or margarine, and peanut butter until well creamed. Add the rice cereal and mix until fully blended.

Press this crunchy chocolate crispy dessert pizza dough into the ready pizza pan evenly and then dispose your pizza fillings and toppings on top of the crust while creating your dessert pizza recipe.

Recipe for Peanut Butter Crispy Pizza Dough

What You Need

• 2 ½ cups miniature marshmallows
• 2 cups peanut butter pieces
• 2 cups crispy rice cereal

How to Make It

Prepare a large pizza pan by lightly applying cooking spray to preclude sticking.

Using a 2-quart microwavable casserole dish, add the peanut butter pieces and place in microwave uncovered for about 2 or 3 minutes or until it becomes melted.

Stir in the marshmallows and then return to microwave for about 4 or 5 more minutes. Stir twice while heating until marshmallows are soft and then mix until well blended.

Add the rice cereal to the marshmallow aggregate and then stir well to combine. Press this crispy peanut butter crust aggregate into the ready pizza pan and allow it to cool until needed.

Prepare by adding your popular types of fillings and toppings and allow to cool between each layer before placing in the refrigerator to fully chill overnight or for at least 5 or 6 hours before serving.

Two Crunchy, Crispy dessert Pizza Dough Recipes

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How To Successfully Mail Chocolate

Chocolate gifts are, perhaps, the tastiest gifts that whatever could hope to receive. The problem with chocolate gifts, though, is manufacture sure that they do not melt before they arrive at their destination!

This is quite easy if you are hand-delivering your chocolate gifts. But if, on the other hand, you plan on mailing your them, it is a whole other story. Here are some tips to help you make sure that your gifts of chocolate do not break while being handled and to make sure that they do not turn into gifts of chocolate soup:

· If you are mailing a chocolate bar and you do not want it to break, try taping a stiff piece of cardboard to the back of it and then wrapping it in a piece of bubble wrap.

· If you plan to mail a chocolate gift while the dead of winter, it will probably stay fine and not melt. If, on the other hand, you expect your chocolate gift to arrive wholly solid in California in the heat of August, you need to think again. Avoid sending chocolate while times of extreme heat.

· Instead of sending chocolate gifts full of truffles and candy bars, reconsider sending brownies and/or cookies (save the cookies dipped in chocolate for colder months, though). If you do determine to mail cookies, pick out ones that do not break easily, like drop cookies. Pack them in foil-lined tin or small box. Put sheets of wax paper in the middle of the layers of cookies. cushion the tin or box of cookies within the shipping box with plastic grocery sacks (or other such material). Mark the box with "perishable - food." Also write on the top, "this side up" to encourage careful handling.

· If you are sending other items along with your chocolate, place your chocolate in a zip-lock bag (and suck out all the air) to make sure that in case it does melt, nothing else is ruined.

· Pay a exiguous extra to send your chocolate overnight, or at least send it 2-3 day priority. The sooner it gets there, the less likely it will melt, first.

· Make sure that the recipient will be home when it is received. If your box has to wait on the doorstop in the hot sun, the chocolate will in fact melt! Maybe even ask for a signature.

· If it is not a delicate chocolate, frost it before you box it up to mail it. It will not stay frozen, but it will take longer for your chocolate gifts to melt.

· Pack your chocolate gifts with freezing gel packs, dry ice, or someone else cold source. If you use dry ice, write on the box "contains dry ice" to warn the recipients. Be sure to pack the chocolate in a zip lock bag so that it does not directly touch the dry ice, and do not touch the ice with your own hands. Write "keep refrigerated" on the outside of the box.

· Send your chocolate gift container at the starting of the week to ensure that it will not sit at the mailing factory over the weekend.

· Send chocolate that is already melted! In other words, why not send a yummy chocolate sauce or chocolate for fondue!

How To Successfully Mail Chocolate

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How to Make Your Own Homemade Cookie Bouquets

We've all seen them. Clusters of big, epicurean cookies, individually wrapped in shiny, colored cellophane, with bows and ribbons. They come in many styles and with distinct treats, toys or gift items attached to or inside a basket or vase of some sort. They make a frightful and edible gift idea. After all, who doesn't love cookies? Sadly, they can be very expensive gifts, especially when considering that cookies don't cost a whole lot to bake.

Here's how to make your own cookie bouquets at home without spending a fortune!

What You Will Need:

* Chopsticks or Wooden Skewers - Make sure they are heat-proof. If you're baking smaller cookies, then Popsicle sticks would also work.
* Cookies - Find a delicious cookie method that makes larger size cookies, your beloved or your gift recipients beloved will do fine.
* holder - This needs to be a sturdy holder that is a bit lowest heavy, especially if you plan to comprise more than a few big cookies. You can try putting some pebbles in the lowest to make sure the holder won't tip over, if needed. Some ideas for packaging include: a coffee mug, a metal or plastic pail, a basket, a vase, a planter, cookie jar or glass jar, glass bottle, a toy or wood box of some sort, teapot, porcelain or porcelain serving ware.
* Cellophane - The shiny, colored kind looks best, but the colored plastic wrap you get at your local supermarket would work too.
* Ribbon - The curly kind works well for this. Any colors you like.
* Decorations - anything goes! What's acceptable to the opportunity and what does the gift recipient like? Some ideas include: stuffed animals, small toys, candy, balloons, fake or real flowers, stickers or anything you find at the local craft store.
* Block of Styrofoam or florists foam - You know that stereo you bought last December? You probably kept the box, just hunt your garage for some spare, clean, Styrofoam.
* Something to cover up the Styrofoam or florist's foam - You can use a big ribbon, some moss, plastic grass, tissue paper crumpled up or anything else you have handy.

Instructions:

1. When you place the cookie dough on the cookie sheet, press the dough down a bit to flatten it so that it doesn't spread too much while baking and so that the stick can be inserted properly. Before you bake the cookies, you must insert the chopstick or wooden skewer into one side of each cookie. Push it in almost the length of the cookie without going out the other end. This is an foremost step, as if your cookie is too big and your stick is not sturdy enough, it simply won't hold it and the cookie may fall apart when you pick it up. When baking big cookies, you probably won't be able to fit more than 3 cookies with their sticks to a sheet.

2. After baking the cookies with their sticks, cool the cookies thoroughly, then wrap each one with the colored cellophane. A distinct color for each cookie would be ok, or all the same color acceptable to the occasion. Tie each one with some curly ribbon at the base where the stick comes out of the cookie. Tie it very tightly so the cookies will stay fresh on the stick. You can adorn each cookie with additional, larger ribbons or bows at this point. When using curly ribbon, don't forget to curl it!

3. Now cut your Styrofoam or florist's foam to the size of the top of the holder you chose. Then fit the foam in so it is nice and tight and near the top of the container. Remember, you can place something heavier in the lowest of the holder so that it does not tip over. Small pebbles work well for this. Remember that the sticks will poke straight through the foam and into the lowest of the container.

4. Here comes the fun part, let's assemble the cookie bouquet! Take each of your cookies and stick them straight through the foam so they go all the way straight through the foam and further, near to the lowest of the container. You can assemble the cookies in any manner you like, but most cookie bouquets have one cookie at the center that is taller than the other cookies, so keep that in mind. Decorate with supplementary ribbons, toys, candy, flowers, gifts etc. Each item can be attached with supplementary ribbon to the holder or the sticks of the cookies or even with a glue gun (if appropriate).

5. Give your gift and watch the smiles! Make sure to give the bouquet as soon as possible after you have assembled it, you don't want the cookies to go stale!

Tips:

Make sure you bake sufficient cookies for your container, if baking small cookies, you may run out if you are filling a large container. Always bake more than enough. certainly your extras won't go to waste.

Bake both large and small cookies and use them both in the bouquet for a nice varied look like a more customary flower bouquet.

More Ideas:

Some cookie bouquets use cutout cookies, these can be fun to make and decorate. Use your beloved sugar cookie cutout method and cut into shapes acceptable for the occasion. For cutout cookies to work, you may want to double your sugar cookie method as the cookies need to be nice and thick for the stick to go straight through them. For this type of cookie, wooden skewers will work best, chopsticks may be too thick. Then decorate the cookies with frosting. No need for colored cellophane with these cookies, use quarterly plastic wrap or clear cellophane so that the attractiveness of your hand decorated cookies shines through.

Remember, your cookie bouquet doesn't need to look professional, it's the homemade touch that makes it a truly extra gift.

How to Make Your Own Homemade Cookie Bouquets

Wayne Rooney Skills

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Your Holiday dinner Can Blend Tradition and cusine

"Who does Christmas dinner this year?" I asked. It is a tasteless interrogate in my family. We take turns hosting the dinner and, while there are some tasteless foods, the menus are different. My sister and brother-in-law all the time serve turkey. I make roast beef and Yorkshire pudding, which is nothing else but a giant popover.

Our house dinner is all the time a celebration, a blend of fun, foods, and generations. house members help out by bringing appetizers, beverages, and desserts. But this year, one field of the house is getting ready to move, so they will not be here. Though Christmas is close, I do not know how many are coming.

What should I fix?

One selection is a dissimilarity of the customary meal. I looked on the Martha Stewart website for menu ideas. It has a menu for rib roast with roasted potatoes and Yorkshire pudding. Good as this may be, it is too much starch and fat for us.

The Food Network website has a menu for a customary English lunch: roast beef, Yorkshire pudding, and plum pudding for dessert. I used to serve plum pudding with rum sauce, but house members did not like it. The plum pudding was too rich for them.

Another selection is to put in order something new. After searching dozens of websites I found a method for roast pork stuffed with dried cherries. "This would be nice for Christmas dinner," I commented to my husband.

"I don't want to break with tradition," he replied. Oh dear. What could I serve?

An ethnic meal is an additional one option. I could serve fish like the Spanish do, or even a Mexican meal. I won't. My grandchildren won't eat fish and my granddaughter does not like Mexican seasoning. Still, our holiday dinner had to be special.

According to the Holiday Cook website, "Tradition is one of the great things about Christmas. Yet traditions must come from somewhere." My grandmother and grandfather came from Sheffield, England. Roast beef and Yorkshire pudding comes from this side of the family.

The British have other customary dinners. The Holiday Cook website has posted a Scrooge dinner menu for those who love Charles Dickens' story, "A Christmas Carol." The menu includes stuffed goose with gravy, creamed onions, and baked asparagus. This menu would not work for my house either.

This brought me to my fourth option, a healthier version of our customary dinner. We could enjoy the same foods without all of the fat and salt. I came up with this menu: roast beef (trimmed of extra fat), horseradish cream (fat free sour cream flavored with horseradish), wild rice with dried cranberries and caramelized onions, butter lettuce salad with tangerine segments, avocado and homemade dressing, and fat-free, sugar-free vanilla ice cream with sugar-free chocolate sauce, garnished with crushed peppermint candy.

This menu honors our house tradition and, just as important, our goal of eating healthier. Your celebration dinner can do the same. Collect information, make out some menus, and select the one that works for you.

Copyright 2009 by Harriet Hodgson

Your Holiday dinner Can Blend Tradition and cusine

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wholesome Chocolate Candy Ingredient Alternatives

Chocolate candy manufacturers believed cocoa butter was crucial to achieving the appetizing chocolate candy customers craved.  Even as alternatives were later discovered, many still argued that nothing was best than the original.  As consumer health needs grew and the climbing price of using cocoa butter ironically forced manufacturers to look for cost-saving options, the use of alternatives has offered new chocolate candy options which both serve customer health needs and offer more contentious material costs.

Recently, Hershey vowed to keep cocoa butter in its products with their "real chocolate" marketing campaign.  With a major product with dominant shop share, the Hershey signature bar, they can afford to take this approach.  However, there is a sizable segment of the chocolate flavor loving citizen that view approved bars made with cocoa butter as not a viable option. 

There are some who naturally cannot dispell this particular type of vegetable fat.   Others have more serious allergic reactions such as hives, rash and digestion issues.  any way these consumers still love the taste of chocolate.  For these chocoholics, natural substitutes like coconut oil or ingredients like soybean oil do the job as well as (and arguably best than) the original, without the health problems.

Chocolate makers also like alternatives for their capability to help control melting thresholds and because they are easier to process.  There is also the fact that they offer a cost savings in material.  manufactures analysts cite a huge jump in candy prices last year.   Insiders say it is because the cost of ingredients that have skyrocketed and unfortunately passed on to the buyers.

Unfortunately, Us regulations promote cocoa butters hierarchy by reserving the "chocolate" label only for candy made with it.  These same restrictions do not exist in other parts of the world.  For instance, in Europe up to 5% of a products ingredients may contain equivalents and still be determined chocolate.  Experts believe that equivalents are the closest that you can get in terms of their fatty acids and are ordinarily a mix of shea and palm oils.  Not surprisingly, the equivalent class of alternatives is also the most expensive, but still about half the cost of cocoa butter.

Typically, cocoa butter can cost over 3 times as much as other alternatives.  Producing chocolate with low melting points is nice, but rescue money is ordinarily the first guess manufacturers start inspecting replacements, substitutes or equivalents.   While some associates chose not to use alternatives, others feel they have no selection and have to substitute to remain cost competitive.  This is the irony, the pressure to control material costs has created new product categories and new healthy options for chocolate lovers.

wholesome Chocolate Candy Ingredient Alternatives

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Chocolate Candy production - Best formula Ever

Great homemade southern candy is everybody's favorite. Well, at least everybody's favorite while they are eating it!  There are some candies that remain southern specialties, as well as some we just like to claim. No matter where you live, homemade candy is a yummy treat.

Chocolate candy is one of our great southern homemade treats.  You can smell it cooking in the pot before you walk into the house.  The kitchen is warm and the bubbling candy, stirred lovingly by its cook, conjures up Norman Rockwell images.  So without additional ado, here, for your dining pleasure, (drumroll, please) is the best chocolate candy formula of all time:

3 cups of sugar

1/2 cup of cocoa

1 1/2 cups of milk

one stick of butter

1 teaspoon vanilla

Combine dry ingredients. Slowly add milk until well blended. Cook over medium-high heat until the candy reaches the soft ball stage.  take off from heat, add butter and vanilla, and stir until your arm drops off or until the candy stiffens whichever comes first.  If you wish to add a half cup of pecans, add them in before the candy gets too firm.  Pour the candy onto a well-buttered platter and you're done with chocolate candy making. Try to wait for it to harden before you eat it.

A few candy manufacture tips:

Don't even try to make candy on rainy days. High humidity will not allow the candy to harden, and while it may still taste great, sticky candy is no fun to eat. You might still eat that chocolate candy with a spoon, but we don't recommend it.

Make sure to use heavier, good capability cooking vessels. Cheap pots don't heat evenly, so your results will likely be inconsistent. Copper bottom pots are particularly good.

Cook candy at the right heat. As long as you are stirring the praline blend (or chocolate fudge or candy), you can keep the climatic characteristic up pretty high. Once the candy starts to bubble you should sell out the heat to medium and let it cook a bit, but you will still need to stir frequently. 

Use a candy thermometer to help you decide whether or not the candy is ready to take off the heat, at least until you have cooked the formula adequate times to be no ifs ands or buts comfortable with it.

Cook up a double formula this weekend.  Make it a special treat that becomes a tradition in your home.

Chocolate Candy production - Best formula Ever

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